Moroccan Inspired Eggs Recipes

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SPICY MOROCCAN EGGS



Spicy Moroccan eggs image

This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach. Flavour your sauce with rose harissa

Provided by Sara Buenfeld

Categories     Breakfast

Time 30m

Number Of Ingredients 12

2 tsp rapeseed oil
1 large onion , halved and thinly sliced
3 garlic cloves , sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
400g can chickpea
2 x 400g cans cherry tomatoes
2 courgettes , finely diced
200g bag baby spinach
4 tbsp chopped coriander
4 large eggs

Steps:

  • Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
  • Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
  • Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

Nutrition Facts : Calories 242 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium

MOROCCAN-INSPIRED EGGS



Moroccan-Inspired Eggs image

Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.

Provided by Healthination

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 35m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
6 stalks scallions, sliced
4 cloves garlic, sliced
1 ½ teaspoons ground cumin
1 (14 ounce) can diced tomatoes
1 pinch cayenne pepper, or to taste
sea salt and ground black pepper to taste
½ teaspoon honey
4 large eggs
3 tablespoons roughly chopped fresh cilantro

Steps:

  • Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
  • Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
  • Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 15 g, Cholesterol 372 mg, Fat 23.9 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 5 g, Sodium 463.5 mg, Sugar 8.4 g

MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS



Moroccan-Spiced Couscous with Scrambled Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ras el hanout seasoning
1 tablespoon tomato paste
1 cup quick-cooking couscous
Kosher salt and freshly ground pepper
8 large eggs
1/4 cup heavy cream
2 tablespoons plus 1 teaspoon fresh lime juice
1 cup roughly chopped fresh cilantro
1/2 English cucumber, diced
1/2 cup plain whole-milk yogurt

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
  • Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
  • Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
  • Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.

Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams

MOROCCAN EGGS WITH FLATBREAD AND GOAT CHEESE



Moroccan Eggs with Flatbread and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

4 to 6 pieces flatbread, such as pita, naan or lavash
3 to 4 tablespoons canola oil
12 ounces merguez sausage, casings removed
1 medium Spanish onion, halved and thinly sliced
2 cloves garlic, minced
One 28-ounce can plum tomatoes, coarsely crushed
1 to 2 tablespoons harissa, depending on how spicy you want it
1 tablespoon ras el hanout (Moroccan spice blend)
1 teaspoon Spanish sweet smoked paprika
Kosher salt and freshly ground black pepper
Honey, as needed, optional
8 large eggs
4 ounces soft goat cheese, crumbled
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
  • Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.
  • Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
  • Serve the eggs and sauce in the pan with the warm flatbread on the side.

MOROCCAN MERGUEZ RAGOUT WITH POACHED EGGS



Moroccan Merguez Ragout With Poached Eggs image

Make and share this Moroccan Merguez Ragout With Poached Eggs recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup extra virgin olive oil
1 large onion, small dice
4 large garlic cloves, peeled and minced
1 lb merguez sausage, sliced 1/2-inch thick (can sub fresh Italian sausage or see Homemade Merguez Sausage)
1 tablespoon ras el hanout spice mix (store-bought or many recipes on food.com)
1 teaspoon spanish sweet smoked paprika
1 teaspoon kosher salt
2 (15 ounce) cans fire-roasted tomatoes (like Muir Glen)
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
harissa
warm crusty bread, for serving

Steps:

  • Heat the olive oil in a large frying pan over medium heat. Add the onion and saute until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and saute until almost cooked through, about 3 minutes.
  • Lower the heat to medium-low and add the Ras el Hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
  • Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
  • Divide the eggs and ragout among four warmed bowls using a large spoon. Top with a sprinkling of cilantro and about 1 teaspoon of Harissa for each.
  • Serve immediately with crusty bread.

Nutrition Facts : Calories 823, Fat 70.8, SaturatedFat 18.4, Cholesterol 482.5, Sodium 1643.7, Carbohydrate 17, Fiber 3.5, Sugar 7.8, Protein 30.3

DEVILED EGGS MOROCCAN-STYLE



Deviled Eggs Moroccan-Style image

Recipe discovered on delish.com. I fiddled with a few of the ingredients and the recipe was reduced by more than half.

Provided by COOKGIRl

Categories     Moroccan

Time 10m

Yield 4-5 hardboiled eggs

Number Of Ingredients 10

4 -5 hardboiled large eggs, peeled
2 -3 tablespoons mayonnaise (or combination of both) or 2 -3 tablespoons plain yogurt (or combination of both)
1 teaspoon harissa, to taste (homemade is best!)
1 teaspoon extra virgin olive oil
1/4 teaspoon spanish smoked paprika (I used a combination of 1/8 t. smoked paprika and 1/8 t. chipotle powder)
salt, to taste (omit or use less salt if using the preserved lemon)
1/2 teaspoon preserved lemon (if you don't have preserved lemon add 1/2 tablespoon of fresh lemon juice)
1/2 tablespoon roasted almonds, finely chopped (pine nuts will work, too.)
fresh cilantro, parsley, chives (your choice) or mint (your choice)
caraway seed (optional)

Steps:

  • Slice the eggs in half lengthwise and spoon yolks into a mixing bowl.
  • Add mayonnaise, harissa, olive oil, paprika, and salt. Mash with a fork until smooth.
  • Spoon mixture into egg-white cavity/halves.
  • Sprinkle with almonds and garnish with fresh herb(s) of choice. I added a *very light sprinkle* of caraway seeds to the top of each egg for garnish.

Nutrition Facts : Calories 116.9, Fat 8.9, SaturatedFat 2.1, Cholesterol 187.9, Sodium 123.4, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 6.6

MOROCCAN-STYLE POTATO AND EGG SANDWICHES



Moroccan-Style Potato and Egg Sandwiches image

Categories     Egg     Onion     Pepper     Potato     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

4 large eggs
1 tablespoon cumin seeds
1/2 lb Italian frying peppers, cut into 2- by 1/4-inch strips
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 lb boiling potatoes, peeled and thinly sliced crosswise
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 Portuguese, challah, or kaiser rolls (about 4 inches in diameter)
Accompaniments: extra-virgin olive oil; harissa (spicy North African condiment) or cayenne (optional)
Special Equipment
an electric coffee/spice grinder

Steps:

  • Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
  • Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
  • Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
  • Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
  • Serve sandwiches with remaining cumin and oil and harissa for seasoning.

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Top Asked Questions

How do you cook Moroccan eggs?
These Moroccan Eggs are made with just a few natural ingredients and taste so great with toasted crusty bread. Add olive oil to a pan over medium heat. Once hot, add onion and garlic and cook for about 4 minutes, or until translucent. Add tomatoes and cook on medium high heat for about 10 minutes.
How do you cook spinach and eggs in a pan?
Fold in the spinach so that it wilts into the pan. Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
What to eat&drink in Morocco?
A shallow bowl of chicken tagine with couscous. This Moroccan slow cooker dish is the perfect blend of sweetness and spice. Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa.
How long do you cook coriander eggs for?
Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

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